30 Minute Thai Chicken Soup

30 Minute Thai Chicken Soup is easy to make but has all the traditional flavors of a classic Thai soup: coconut, curry, cilantro, and fresh lime.

I love Thai food, especially soup and noodle bowls. We have one Thai place here in Fort Collins that I just love, Baan Thai. And when we go there I get the same thing every single time, Panang Curry. I literally will never stray. And this soup reminds me of that dish. So when I made it, I called my husband who was still at work and in so many words told him how amazing this soup was. I wish I could say exactly the conversation, but let’s just say it wasn’t G-rated.

I love this recipe and it will become a weekly thing for me. Now my kids, on the other hand, choose my tomato soup, because well the snow peas might make them ill (wink). So I was lucky enough to have leftovers.

Besides the coconut and red curry what makes this dish amazing, is how easily and quickly I can throw it together. You can even play around with the vegetables, if you want, add in your favorites. I love to mix things up like that, just depending on what I have around the house. The only thing that I would play with is the amount of chicken. I love broth, so in the future, I may add less chicken, maybe just a pound but that is because I am a broth lover.

So on a night where you need an easy dinner, but want take-out try this 30 Minute Thai Curry Soup. Satisfaction is guaranteed.
Enjoy friends! XOXO San

How do you make 30 Minute Thai Curry Soup?

Prepare chicken by adding 1 tablespoon of the oil to a large skillet over med-high heat. Add chicken tenders to the pan and cook for 2-3 minutes on one side. Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until chicken tenders are cooked all the way through and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet.

Once all the chicken is cooked and removed from the pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until they are tender, add in curry paste and ginger, chicken broth and coconut milk. Stir together. Then stir in peanut butter. Reduce heat to medium-low and add in snow peas. Cover and cook over med-low heat for 10 minutes.

After 10 minutes, remove lid and reduce heat to low. Add in chicken. Cook for another 5 minutes.

Prepare rice noodles according to package directions, if you are going to add them.

Stir in lime juice, noodles if you are adding and garnish with cilantro. Serve immediately.

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30 Minute Thai Chicken Soup

30 Minute Thai Chicken Soup is easy to make but has all the traditional flavors of a classic Thai soup: coconut, curry, cilantro, and fresh lime.

Prep Time10mins

Cook Time20mins

Total Time30mins

Course: Main Course

Cuisine: Thai

Servings: 6

Calories: 459kcal

Author: Sandra

Ingredients

3tablespoonsoildivided

1 1/2poundschicken tenders

1purple onionthinly sliced

1red bell pepperseeded and sliced into ¼ inch slices

2 1/2tablespoonsred curry paste

1tablespoonfresh gingerminced

2cupschicken broth

1/4cupfish sauce

24ounceslite coconut milk

2 1/2tablespoonspeanut butter

6ouncesfresh snow peas

1tablespoonlime juice

4ouncesrice noodlesoptional

cilantro for garnish

Instructions

Prepare chicken by adding 1 tablespoon of the oil to a large skillet over med-high heat. Add chicken tenders to the pan and cook for 2-3 minutes on one side. Turn the tenders over and cook on the other side, for another 2-3 minutes. Repeat until chicken tenders are cooked all the way through and a nice golden brown on the outside, about 6-8 minutes. Remove chicken from skillet.

Once all the chicken is cooked and removed from the pot, add 1 tablespoon of oil and cook onion for 2 minutes, then add in red pepper. Cook for a few minutes until they are tender, add in curry paste, ginger, chicken broth, fish sauce, and coconut milk. Stir together. Then stir in peanut butter. Reduce heat to medium low and add in snow peas. Cover and cook over med-low heat for 10 minutes.

After 10 minutes, remove lid and reduce heat to low. Add in chicken. Cook for another 5 minutes.

Prepare rice noodles according to package directions, if you are going to add them.

Stir in lime juice, noodles if you are adding and garnish with cilantro. Serve immediately.

I am making this recipe, as we speak. My daughter shared it with me and I think it’s going to be great. I am, however, frustrated with the “diary style.” I love you comments, but when I’m ready to cook, I want a concise place to get ‘er done. I’m scrolling up and down and up and down. I should remember things for longer than I do, but I don’t. Please summarize for those of us like me!

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